Cheesy Pepper Sourdough Bread

Once again my sourdough starter has come out of the refrigerator, risen from the “dead,” and become a valued member of the family. Dark winter days seem to call out for bread, and while straight dough breads are lovely, nothing can compare to a tangy sourdough loaf.

I got back into the sourdough habit with a few tried and true recipes like my Best Ever Oatmeal Sourdough and Zaatar Bread. Then I was ready to start experimenting again. The cupboard was a little bare, but I did have some aged Havarti. Aged Havarti, unlike its creamy counterpart, has an intense flavor that complements the sourdough. Pepper of all sorts also enhances the cheesy flavor, so don’t be tempted to leave it out.

How to Revive a Dormant Sourdough Starter

If your sourdough starter has been hanging out in the back of the refrigerator for a while it may need a boost to get it going again. Sometimes you can just stir it up, feed it 1/2 cup of flour (rye flour works well here) and 1/4 cup filtered water, and let it sit on the counter overnight. If that doesn’t work it may need more intensive first-aid, like you can find in How to Revive a Dead Starter.

1. In a large bowl or stand mixer bowl, combine the starter with all ingredients.

2. Knead until the dough is smooth and shiny.

3. Let dough rise in a greased, covered bowl 3 – 4 hours.

5. Shape into a round, cover and let rise on a parchment lined bakers peel for another 1 – 1-1/2 hours.

6. Preheat oven and baking stone to 400 degrees Fahrenheit.

7. Slash the top of the round and slide onto the hot stone.

8. Bake for 50 minutes or until the internal temperature is about 205 degrees. Move bread to a cooling rack and let cool completely before slicing.

Uses for Cheesy Pepper Sourdough Bread

Like any other warm loaf of homemade bread, slices of Cheesy Pepper Sourdough bread lathered in butter are the perfect treat. But, if you can refrain from eating the loaf before dinner – difficult sometimes I know! – this bread is especially good served with homemade Lentil Soup or Healthy Potato Soup. Toasted slices make a nice base for bruschetta or a grown-up grilled cheese sandwich.

Renee Pottle is an author, Family and Consumer Scientist, and Master Food Preserver. She writes about canning, baking, and real food at Seed to Pantry. Read all of Renee's MOTHER EARTH NEWS posts here.

All MOTHER EARTH NEWS community bloggers have agreed to follow our Blogging Best Practices, and they are responsible for the accuracy of their posts. To learn more about the author of this post, click on the byline link at the top of the page.

Related Content

Share your thoughts.

rodijhis

2/21/2016 6:09:59 AM

Start working part time. I kept hearing other people tell me how much money they can make online so I decided to look into it. Well, it was all true and has totally changed my life.
This is what I do……. http://CashOffers.tk

Subscribe Today - Pay Now & Save 66% Off the Cover Price

Lighten the Strain on the Earth and Your Budget

At MOTHER EARTH NEWS, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.00 (USA only).